This red velvet marble pound cake gives rich, chocolately flavor, dramatic color, and just enough flair to make people ask, “Wait… did you make this?” (Yes. Yes, you did.) It’s the kind of cake that feels fancy without being fussy, which, let’s be honest, is the sweet spot.

Slicing into a freshly baked red velvet marble pound cake to enjoy with a cup of coffee.

Red velvet has always felt a little magical to me. What I love about this version is that it keeps the soul of classic red velvet but adds a swirl that makes it feel modern and bakery-worthy. The best part? You don’t need layers or complicated frosting techniques to get that “wow” factor, just one batter, one swirl, and a little confidence.

Now, let’s talk texture. Sour cream gives this cake a soft, plush crumb that stays moist for days. Pair that with a hint of cocoa and vanilla, and you’ve got a cake that doesn’t rely on frosting to carry the flavor…though frosting is always welcome. No judgment here.

Breaking into a tender, moist slice of pound cake marbled with red velvet.

Marbled Red Velvet, the Best of Both Worlds

Think of this as red velvet’s slightly rebellious cousin. It’s part classic vanilla cake, part red velvet, swirled together for a dramatic look that feels special but not over-the-top. I made it in both a bundt pan and a loaf pan, and it turned out great.

This cake works for just about everything! Potlucks, brunch spreads, casual celebrations, or that moment when you want dessert but don’t want to commit to a full layer cake situation. It’s also budget-friendly and made with pantry staples, which means no last-minute grocery store sprints. Ready to get started?

How to Make Red Velvet Swirl Cake

Mix the chocolate, cream the butter and sugar, then add the eggs and sour cream.

Mix the cocoa powder, ¼ cup sugar, red food coloring, and vinegar. Set aside for the red velvet marbling. I added the food coloring later; no big deal. (Photo 1)
Whisk the flour, baking powder, and salt in a bowl for the vanilla layer, and set aside.
Cream the butter with 1¾ cups sugar until light and fluffy, 3–5 minutes. Add vanilla extract, then beat in the eggs one at a time. (Photos 2-3)
Add sour cream, mixing until smooth and fully incorporated. (Photo 4)

Add the dry ingredients, alternating with the milk.

Alternate flour and milk. On low speed, mix in the flour in three parts, alternating with milk, starting and ending with flour. Do not overmix. (Photos 5-6)

Pour ⅔ of the vanilla batter into the pan, mix the rest of the batter with the chocolate and red food coloring, pour it over the vanilla batter, and swirl.

Pour ⅔ of the batter into the pan. (Photo 7)
Make the red velvet layer by adding the chocolate mixture to the remaining ⅓ batter, spooning it on top, and swirling with a knife or skewer. Add more red food coloring if needed. (Photos 8-10)
Bake for 50-60 minutes (bundt or loaf) or 30–35 minutes (two round pans) at 350°F (180℃) until a cake tester inserted in the center comes out clean.
Cool for 10–15 minutes in the pan, then gently flip it out onto a cake rack, and cool completely. Dust with powdered sugar or drizzle with vanilla glaze. Enjoy!

Freshly baked red velvet marble cake with a steaming hot cup of coffee.

Recipe Tips

Add mini chocolate chips to the plain batter for little pockets of richness.
Swap powdered sugar glaze for a light cream cheese drizzle if you want classic red velvet vibes.
Beet powder works surprisingly well if you want to skip artificial food coloring.
Make sure your butter, eggs, milk, and sour cream come to room temperature for the smoothest batter.
Don’t overmix once the flour goes in—stop as soon as everything is incorporated.
When swirling, less is more. Two or three passes with a knife will give you clean, defined swirls.
If using a bundt pan, grease it generously. Those swirls deserve to come out intact.

Make-Ahead and Storage Instructions

This cake is perfect for make-ahead baking. You can bake it up to two days in advance and store it tightly wrapped at room temperature.

Leftovers keep well for up to 4 days, and the flavor actually deepens overnight. You can also freeze slices (or the whole cake) for up to 2 months—just wrap tightly and thaw at room temperature before serving.

Enjoying vanilla pound cake marbled with red velvet chocolate for an impressive dessert.

What Goes With Red Velvet Marble Pound Cake

If you are planning a full spread, enjoy this cake as the grand finale to a meal featuring roasted chicken, creamy mashed potatoes, buttery green beans, and warm dinner rolls. It also pairs well as a stand-alone dessert for coffee or afternoon tea, making it versatile for both casual gatherings and special celebrations.